Appearance
Color uniformity, brightness, translucency, shape, integrity (whole/broken), absence of defects (e.g., chalkiness, yellowness).
26 protocols · One standard
Sensory Quality System™
Rice & Grains
Rice, pulses and ancient grains — cooking behaviour, texture and natural taste.
Rice & Grains Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure rice & grains excellence?
To identify the excellence of extra virgin olive oil products using sensory analysis is officially required and follows standardized protocols set by the International Olive Council (IOC), involving trained panels who evaluate oils for positive traits (fruitiness, bitterness, pungency) and defects (rancid, musty, fusty, winey, muddy, metallic, burnt).
Some of the sensory attributes evaluated
Aroma
Intensity, typicity (nutty, earthy, floral, grainy), off-odors.
Taste
Sweetness, bitterness, umami, aftertaste, and flavor complexity specific to grain type or variety.
Texture
Firmness, stickiness, elasticity, chewiness, grain separation, moistness; critical for palatability and consumer acceptability.
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of Rice & Grains excellence, supporting effective product evaluation and differentiation.
2027 Registration Period is OPEN
Submit your rice & grains for the annual Excellent Taste Awards
Please complete the application and submit your products for the annual Excellent Taste Awards.